Chorizo, Sweet Potato & Apple Stuffing
Feeling adventurous this Thanksgiving? Skip traditional sage stuffing and try this mouthwatering twist from Twin Cities food blogger greens & chocolate.
There are very few holiday dishes that I could stand to eat more than a couple of times a year (I’m looking at you mushy green bean casserole), but I would never pass up a hearty helping of stuffing in mid-July. I’m not talking about Stove Top, either. I’m talking made with a loaf of bread, loaded with veggies and always, always fresh sage.
This Chorizo, Sweet Potato and Apple Stuffing is a fun play on the sausage and apple stuffing recipes that are pretty popular around the interwebs. Instead of Italian sausage, I spiced things up with chorizo and then along with the apples I added
a couple of sweet potatoes to balance out the heat from the chorizo. A little bit of spice and a little bit of sweet.
While there are a few more steps involved in making this stuffing than the boxed kind, like toasting the bread and cooking the chorizo, apples and sweet potatoes, you can get it all assembled and have it ready to go the day before Thanksgiving. This
leaves you plenty of time on the day of to worry about the bird, the pies and that infamous green bean casserole.
The other great thing about this recipe is that while it’s different from what you might be used to, it’s not TOO different. I know people get a little cranky if their beloved cranberry sauce isn’t on the table and don’t even think about nixing the marshmallow topped sweet potato casserole. But I’m confident that this would make traditional stuffing lovers just as happy as the boxed stuff. Happier, even!
16 ounces chorizo, removed from casings
10 cups cubed French bread
2 tablespoons unsalted butter
1 yellow onion, diced
2 sweet potatoes, peeled and diced into bite-sized chunks
1large apple, peeled and diced
1 teaspoon salt
2 tablespoons torn fresh sage
1 tablespoon fresh thyme
3 cups chicken broth
- Spray 9×13” baking dish with cooking spray and set aside.
- Heat oven to 350 F.
- In large skillet, cook chorizo, breaking it into small chunks as it cooks. Drain on paper towel.
- In same skillet, melt butter.
- Add onion and sweet potatoes and season with salt.
- Cook 5-7 minutes, until onion and sweet potatoes begin to soften, stirring occassionally.
- Add apple and cook another 5 minutes.
- Add sage and thyme, stirring to combine.
- In a large bowl, mix chorizo, vegetables and bread until combined.
- In small bowl, whisk together broth and eggs.
- Pour over bread mixture and stir well to combine.
- Place in prepared baking dish.
- Bake uncovered 50-60 minutes, until golden brown. Serve and enjoy!